Sheperds Pie

Sheperds Pie
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Category: main dish


Yield: 6-8 servings

For the Potatoes:
2 pounds baking potatoes, such as russets
2 whole heads of garlic, cloves separated and peeled
1 tablespoon olive oil
6 tablespoons butter, sliced
1 cup buttermilk

For the meat filling:
2 tablespoons olive oil
2 – 1/2 pounds ground beef, (ground chicken, turkey or lamb, if preferred)
1 large onion, diced
2 medium carrots, diced
3 garlic cloves, minced
1 box of crimini mushrooms (about 10 caps), stemmed and sliced
4 sprigs of fresh thyme
2 bay leaves, dried or fresh
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 tablespoon tomato paste
2 tablespoons flour
1 – 1/2 cups guinness beer, or 3/4 of a pint bottle
1 tablespoon worcestershire sauce
1/2 beef stock or broth
1 – 1/2 cups frozen peas
1 cup shredded cheddar cheese


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Added 8 years ago by:
Maggie Yahner Maggie Yahner
     102 recipes
6 people cheffed this recipe
Gloria ThomasSharon GormanLinda HunterLinda Gould PoloffDana MyersMaggie Yahner
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